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Meat and Beef

Across
Beef jerky is a dehydrated meat also called _______ meat.
The older the animal the _________ the flavor
28 % of the meat carcass is
refers to the edible flesh of animals
The more varied the feed, the more _____________ its flavor
A sheep in its first year is called a
involves soaking meat in a solution called marinade which contains acid, such as vinegar, lemon/calamansi juice or tomato juice that helps tenderize meat
meat products have been treated with a curing agent solution like salt, sodium nitrate (salitre), sugar, and spices. (brining)
_______ meat are meat cuts frozen to an eternal temperature of 20°C (-40°C).
What we eat are the ________ of animals
The lowest grade of beef sold in stores is
is very tough and elastic, and cooking cannot soften it.
Meat mostly consists of
________ meats and variety meats are more perishable, only last 1-2 days in the fridge as opposed to the 3-4 days fresh meats withstand.
More exercised animals have ________meat
The best grade of beef is called
Store fresh meat in the ___________ part of the refrigerator
Down
_________ meat is meat immediately after slaughter, without undergoing chilling or freezing.
5 % of the muscle tissue is
The color depends on the concentration of __________ in muscle fiber.
The meat of a juvenile sheep older than one year is
is fat deposited within the muscle tissue.
________ meats are cooked meat products and only requires to be reheated.
A meat from deer is commonly called
support metabolism, maintain healthy skin and muscle tone, enhance immune system function, promote cell growth
Marbling separates muscle fibers, making them easier to chew.
depends on how much marble contains in the meat.
_________ meat is meat that has been cooled to a temperature just above freezing (1-3°) within 24 hours after slaughter.
Beef will keep for a _____ in the freezer
Cattle are classified as bulles, calves, cows, and
The meat of an adult sheep is
tough and elastic, but cooking can soften and tenderize it
depends on the marbling
Beef is the meat of domesticated mature ________
helps carry oxygen to body tissues through blood, helps produce energy
Calves under the age of nine months. (8-16 weeks) more delicate flavor generally more tender
How many stages of doneness of meat are there?